Crispy Duck Breast & Vietnamese Herbs

• Duck breast(4)
• Jasmine Rice(300 g)
• Cucumber(1)
• Radish(6)
• Fresh mint(15 g)
• Coriander(15 g)
• Thai Basil(15 g)
• Lime(2)
• Fish sauce(3 tbsp)
• Honey(1½ tbsp)
• Rice Vinegar(1 tbsp)
• Garlic(2 cloves)
• Bird Eye Chili(1)optional
• Salt(1 tsp)
• Black pepper(½ tsp)

Method

1. 1

   Score the skin of the {Duck breast} in a tight crosshatch without cutting into the meat. Pat dry, then season both sides with {Salt} and {Black pepper}.

   ~8 min

2. 2

   Rinse the {Jasmine Rice}. Add it to a saucepan with 450ml water. Bring to a boil, cover, and cook on low for 12 minutes, then leave covered off the heat for 5 minutes.

   ~17 min

3. 3

   Thinly slice the {Cucumber} and {Radish}. Pick the leaves from the {Fresh mint}, {Fresh cilantro}, and {Thai Basil}. Finely grate or mince the {Garlic}, thinly slice the {Fresh Chili}, and juice the {Lime}.

   ~10 min

4. 4

   Whisk together the lime juice, {Fish sauce}, {Honey}, {Rice Vinegar}, {Garlic}, and {Fresh Chili} to make a punchy dressing. Toss half with the {Cucumber}, {Radish}, {Fresh mint}, {Fresh cilantro}, and {Thai Basil}.

5. 5

   Place the {Duck breast} skin-side down in a cold nonstick pan. Set over medium heat and cook for 8 minutes until the fat renders and the skin is golden and crisp. Flip and cook for 4 minutes more for juicy pink duck, or 5 minutes for medium.

   ~12 min

6. 6

   Transfer the duck to a board and rest for 5 minutes. Fluff the rice and spoon onto plates. Slice the duck and arrange over the rice, add the herb salad alongside, and spoon over the remaining dressing to serve.

   ~5 min